Cauliflower Pizza

A delicious, healthy and guilt free cauliflower pizza full of veggies. Feel free to swap any of the toppings for whatever you have in the fridge. Things like aubergine, beetroot, broccoli and pumpkin work great as well.


INGREDIENTS

FOR THE PIZZA BASE

  • 1 Cauliflower, steamed (in pieces) for 3-4 minutes and after finely grated
  • 1 Egg, beaten
  • 2 Tbsp. Almond, chickpea or coconut flour
  • A small handful of grated cheese (I used parmesan but feel free to swap for mozzarella, blue cheese or any other cheese you like)
  • 1 Tsp. Cumin
  • 1 Tbsp. Paprika
  • 1 Tbsp. Smoked paprika
  • Salt
  • Pepper

FOR THE PIZZA SAUCE

  • 1 Red onion, finely sliced
  • 2 Garlic cloves, finely sliced
  • 300 ml Passata
  • 2 Tbsp. Tomato paste
  • 1 Tsp. Harissa

PIZZA TOPPINGS

  • ½ Courgette
  • ½ Sweet point pepper
  • ½ Bell pepper
  • A hand full of mixed mushrooms
  • Bunch of basil, leafs picked and stalks finely cut
  • Salt
  • Pepper

DIRECTIONS

  1. Pre-heat the oven to 180c
  2. Combine the pizza base ingredients well
  3. Place baking paper on an oven tray, spread the cauliflower into a thin flat base and bake until crispy and golden brown (approx. 20 minutes)
  4. Meanwhile, fry the onion until translucent, add the garlic, the basil stalks, the harissa and the tomato paste. Stir regularly to ensure the sauce doesn’t stick to the pan
  5. In a different pan, gently fry the peppers and the mushrooms for a couple of minutes before adding in the courgette. When the veggies have softened a bit but still have a bite to them, put aside
  6. Finally, add the passata and the basil leafs to the pizza sauce, season with salt and pepper and cook for another 5 minutes or so
  7. Spread the sauce over the pizza base, top with the veggies (and some more cheese if you like) and bake the pizza for another 5 minutes
  8. Enjoy!

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